Roadkill Chicken Recipes

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HIT 'N' RUN TRAYBAKED CHICKEN



Hit 'n' run traybaked chicken image

Let the oven do all the hard work with this simple chicken traybake recipe.

Provided by Jamie Oliver

Categories     Family one-pan recipes     Save with Jamie     Chicken     Tomato     Chicken thighs     Healthy meals

Time 1h10m

Yield 4

Number Of Ingredients 10

4 large ripe tomatoes
2 red onions
1 red pepper
1 yellow pepper
6 free-range chicken thighs, skin off, bone out
4 cloves of garlic
½ a bunch of fresh thyme
1 teaspoon smoked paprika
olive oil
2 tablespoons balsamic vinegar

Steps:

  • Preheat the oven to 180ºC/350ºF/gas 4.
  • Quarter the tomatoes and place them in a large baking dish or roasting tray (roughly 25cm x 30cm). Peel the onions and cut into large wedges, then deseed and roughly chop the peppers. Add all these to the tray along with the chicken thighs.
  • Squash the unpeeled garlic cloves with the back of your knife and add to the tray, then pick over the thyme leaves and sprinkle over the paprika.
  • Add 2 tablespoons of oil, the balsamic and a good pinch of sea salt and black pepper. Toss everything together really well to coat, then spread across the tray, making sure the chicken isn't covered by the vegetables.
  • Roast for around 1 hour, or until the chicken is golden and cooked through, turning and basting it a couple of times during cooking with the juices from the tray.
  • Serve the traybake with a lovely green salad on the side. You could also buddy it up with a little rice, polenta or a loaf of crusty bread to mop up the juices.

Nutrition Facts : Calories 301 calories, Fat 15.2 g fat, SaturatedFat 3.2 g saturated fat, Protein 24.8 g protein, Carbohydrate 17 g carbohydrate, Sugar 13.4 g sugar, Sodium 0.8 g salt, Fiber 8.3 g fibre

BUTTERFLIED ROAST CHICKEN WITH LEMON AND ROSEMARY



Butterflied Roast Chicken with Lemon and Rosemary image

Want to cook whole chicken quicker and more evenly? Remove the backbone with a knife or kitchen scissors to flatten the chicken. The breast meat doesn't dry out, the dark meat is tender and juicy, and there's lots of crispy golden skin to enjoy. Here, it's simply roasted with lemon and rosemary, but butterflied chicken is especially good on the grill.

Provided by foodelicious

Categories     Meat and Poultry Recipes     Chicken     Whole Chicken Recipes

Time 1h

Yield 6

Number Of Ingredients 6

1 tablespoon olive oil, or as needed
1 (3 pound) whole chicken, backbone removed
kosher salt and ground black pepper to taste
1 lemon, sliced into rounds
4 sprigs fresh rosemary
½ cup white wine

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Line a rimmed baking pan with aluminum foil. Place a rack on top of foil.
  • Rub olive oil on both sides of chicken and generously season with salt and black pepper. Arrange lemon slices and rosemary on the rack and place chicken, skin-side up, onto the rack.
  • Roast in the preheated oven until no longer pink at the bone and the juices run clear, 45 to 55 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 165 degrees F (74 degrees C).
  • Transfer chicken to a serving platter and tent a piece of aluminum foil over it. Discard lemon and rosemary and remove rack.
  • Pour wine into the baking pan and gently loosen the bits of food in the pan with a wooden spoon, being careful not to tear the foil. Strain pan juices into a saucepan and bring to a boil; cook until sauce is slightly reduced, about 5 minutes. Spoon sauce over chicken.

Nutrition Facts : Calories 283.4 calories, Carbohydrate 2.6 g, Cholesterol 113.5 mg, Fat 11.8 g, Fiber 0.9 g, Protein 37.1 g, SaturatedFat 2.9 g, Sodium 178.1 mg, Sugar 0.2 g

ROADKILL CHICKEN



Roadkill Chicken image

This is quite possibly the perfect chicken for cookouts. It's salty, peppery, and a little spicy. Mix according to directions or it won't come out right. Best if made the day before! Make plenty of it for your next party-it will go fast!

Provided by Kluge37

Categories     Chicken

Time 35m

Yield 15 serving(s)

Number Of Ingredients 8

10 lbs chicken pieces (wings and drumsticks work best for cookouts)
7 1/2 tablespoons salt
3/4 teaspoon pepper (or more to taste)
4 1/2 teaspoons poultry seasoning
3 large eggs, beaten well
3 cups cider vinegar
1 1/2 cups vegetable oil
1/2 teaspoon cayenne pepper (optional)

Steps:

  • 1st- Mix all of the dry ingredients together in a large bowl.
  • 2nd- Add the vinegar, mix well.
  • 3rd- Add the eggs, mix well.
  • 4th- Add the oil and mix well.
  • Divide the chicken into Ziplock bags and evenly distribute the mixture in to the bags. Place bags on to a cookie sheet and refrigerate over night. Turn the bags every few hours to make sure all of the chicken is evenly marinated.
  • Mix a new batch of the marinade, cutting the recipe in half. Use this extra marinade to baste the chicken as it is grilling. The finished product will be almost black but incredibly delicious!

Nutrition Facts : Calories 614.7, Fat 50.5, SaturatedFat 11.1, Cholesterol 180.3, Sodium 3633.6, Carbohydrate 0.9, Fiber 0.1, Sugar 0.3, Protein 35.5

TEXAS ROADHOUSE ROADKILL COPYCAT



Texas Roadhouse Roadkill Copycat image

This is one of our favorite meals at Texas Roadhouse. One of the most obvious standout flavors present when you are eating it is its strong seasoning. You really can't be timid with the salt when you're making this recipe or you will be disappointed.

Provided by Melissa Pisarek

Categories     Meatloafs

Time 50m

Number Of Ingredients 11

1 lb 20/80 or 15/85 ground beef
1 tsp seasoning salt
3 Tbsp a-1 steak sauce
3 Tbsp worcestershire sauce
1 large egg
1/2 tsp pepper
1 medium onion
4 oz button mushrooms
3 slice monterey jack cheese
salt and pepper
garlic powder

Steps:

  • 1. In bowl mix fresh ground beef with Worcestershire sauce, seasoning salt, A-1 sauce, pepper, and egg. Preheat oven to 400 degrees F
  • 2. When thoroughly mixed, loosely shape into 3 football shaped patties. Sear both sides in medium high preheated stove top skillet. They will quickly brown. When brown, flip over and sear the other side.
  • 3. Take from skillet and place on an aluminum foil covered broiler pan to save clean up. Place in 400 degree oven for 12 minutes for medium well.
  • 4. Clean and Slice button mushrooms and onions and place in olive oil coated skillet or on griddle. Cook onions first, then increase surface heat and add mushrooms. Season with salt, pepper and garlic powder, saute until mushrooms just start to soften. Remove from heat.
  • 5. Cover chopped steaks with onion mushroom mixture and place slice of Monterrey Jack cheese over each one. Return for 1-2 minutes in hot oven. Remove and enjoy!

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